Pikeperch with Mashed Potatoes

Ingredients

• 1 kg waxy potatoes
• Salt
• 50 g basil
• 200 ml milk
• 50 g butter
• Lemon juice
• Nutmeg (freshly grated)
• 4 pikeperch fillets with skin, about 140 g each
• Pepper
• 1 tbsp plant oil
• 1 tbsp Olive Oil
• basil (fresh)

Instructions

1. 1.

   Peel, wash the potatoes and cook them in a pot of boiling salted water over medium heat for about 30 minutes.

2. 2.

   Wash the basil, shake off excess water, pluck the leaves from the stems and roughly chop them.

3. 3.

   Drain the potatoes and mash them with a potato masher. Let them steam, then stir in hot milk and about 30 g butter. Season the mashed potatoes with salt, lemon juice and nutmeg.

4. 4.

   Wash the fish, pat it dry, drizzle with lemon juice, season with salt and pepper, and cook it in the remaining hot butter and oil on the skin side over medium heat for about 3 minutes. Flip and cook for another 1-2 minutes.

5. 5.

   Serve the pikeperch over the mashed potatoes, drizzle with olive oil and garnish with fresh basil.